This is a slightly different take on traditional kedgeree, it has the same basic principles but with a few tweaks. And seeing as we’re tweaking things here, I’d say you could serve this at any time of the day, after all, why should kedgeree be reserved only for breakfast?
Start by boiling the rice and putting the fish in the oven.
In a large pan, heat some oil and sweat the onion, leek, garlic, cumin, coriander and curry powder until the onion and leek have softened. Add the cooked rice and mix well to coat the rice with all the curry flavours. Add a bit of stock to keep moisture levels up.
Once the fish is baked, flake it into the rice mixture and season well.
Scramble the eggs by whisking them with a little milk and keeping them moving in a hot buttered pan; once they are firm add them to the fish and rice mixture and serve with a scattering of parsley.
Written by Emily Meddings
These wines have been specially chosen from our selection to perfectly match this recipe:
Pinot Gris, Cave de Turcheim, France - The 'Cave Tradition' wines represent their standard quality range of classic Alsace varietals. The Pinot Gris has a lovely perfumed nose with fine floral aromas mixed with a tad of honey and spice; quite full and rich, lightly smoky and nutty with smooth dryish finish.
Cotes du Rhone Blanc, Boutinot, France - Interesting, warm, complex nose both floral and powerfully fruity. The palate is fresh and savoury and is so overtly fruity - the subtle background oak brings asavoury butterscotch complexity making the flavour fuller, richer and smoother. Wonderful with grilled fish, warm chicken salads, veal and risotto.
Willunga Viognier, Australia - Amazing lifted aromatics of sweet spring flowers, apricot kernels and a fine minerality greets you in the glass, followed by a well balanced palate with crisp acidity showing a hint of modern Condrieu style, although there has been no oak influence in this wine.
Nieto Torrontes, Argentina - elicate flower blossom combines perfectly with herbaceous, white peach and orange peel notes. Well-balanced, weighty palate - floral but poised and very drinkable! Exhibits a pleasing perfume of spring flowers, lemon, and tropical fruits leading to a just off-dry, medium-dry finish.
Image courtesy of Wikipedia Commons
1 large or 2 smaller haddock fillets
1 onion, chopped
1 leek, chopped
1 clove of garlic, finely chopped
1 tbsp hot curry powder
1 tsp ground coriander
1tsp ground cumin
500g cooked basmati rice
Vegetable or fish stock
4 eggs, scrambled
2 tbsp milk
Salt and pepper
Dash of paprika
Scattering of parsley